- 1 pound round steak, cubed
- 1 medium onion, chopped
- 3 potatoes, peeled and diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1/4 cup water
- Pastry for deep-dish double-crust 9-inch pie
How to Make It
Place meat, onion, and potatoes in a small Dutch oven; add water to cover. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Add salt and pepper.
Combine flour and water; stir until smooth. Gradually add to meat mixture; cook over medium heat until thickened and bubbly. Cool and set aside.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a deep 9-inch pie plate. Pour meat mixture into pastry shell. Roll out remaining pastry to 1/8-inch thickness; place over filling. Trim edges; seal and flute. Cut slits in top to allow steam to escape. Bake at 350° for 45 minutes or until golden brown.